Catfish & Spaghetti Recipe

Make the Pasta Dough

Knead the dough on a lightly floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.

Roll Out the Pasta

After resting, divide the dough into four pieces. Roll out each piece into thin sheets using a pasta machine or rolling pin. Cut the sheets into your preferred pasta shape, such as fettuccine or tagliatelle.

Prepare the Catfish

In a bowl, soak the catfish fillets in 1 cup of buttermilk for at least 15 minutes. In another bowl, mix 1 cup of cornmeal, 1 cup of flour, 1 tsp cayenne pepper, 1 tsp salt, and 1 tsp black pepper.

Fry the Catfish

Heat 2 cups of oil in a deep skillet over medium-high heat. Remove the catfish from the buttermilk, allowing excess to drip off, then dredge in the cornmeal mixture. Fry the fillets for about 4-5 minutes on each side until golden brown and cooked through. Drain on paper towels.

Make the Sauce

In a saucepan, heat 2 tbs of olive oil over medium heat. Add 3 minced garlic cloves and sauté until fragrant, about 1 minute. Add 28 oz of crushed tomatoes, 1 tsp dried basil, 1 tsp dried oregano, 1 tsp sugar, 1 tsp salt, and 1 tsp black pepper. Simmer for 20 minutes.

Cook the Pasta

In a large pot of salted boiling water, cook the freshly made pasta for about 3-4 minutes until al dente. Drain and set aside.

Serve the Dish

Plate the pasta and top with the sauce. Place the fried catfish on the side or on top. Garnish with fresh herbs if desired.